# What You’ll Need:
→ Cake Batter
01 - 3 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup vegetable oil
07 - 1 1/2 cups light brown sugar, packed
08 - 1/2 cup granulated sugar
09 - 4 large eggs, at room temperature
10 - 2 teaspoons vanilla extract
11 - 1 teaspoon butter flavoring (optional, recommended)
12 - 1 cup buttermilk, at room temperature
13 - 1/2 cup cream soda, at room temperature
→ Butterbeer Frosting
14 - 1 cup unsalted butter, softened
15 - 1/2 cup light brown sugar, packed
16 - 4 cups confectioners’ sugar, sifted
17 - 2 tablespoons heavy cream
18 - 1 teaspoon vanilla extract
19 - 1/2 teaspoon butter flavoring (optional)
20 - Pinch of fine sea salt
→ Butterscotch Sauce
21 - 1/2 cup unsalted butter
22 - 1 cup light brown sugar, packed
23 - 1/2 cup heavy cream
24 - 1/2 teaspoon vanilla extract
25 - 1/4 teaspoon salt
→ Decoration
26 - Gold sprinkles or star-shaped candies (optional)
27 - Crushed butterscotch candies (optional)
# How-To:
01 - Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat the softened butter, vegetable oil, packed brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each. Mix in vanilla extract and butter flavoring.
05 - Add the dry ingredients in three additions, alternating with the buttermilk and cream soda, beginning and ending with the dry ingredients. Mix just until combined.
06 - Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
07 - Bake for 24 to 28 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool cakes in the pans for 10 minutes. Remove cakes from pans and transfer to wire racks to cool completely.
09 - Beat softened butter and brown sugar in a bowl until fluffy. Gradually mix in confectioners’ sugar. Add heavy cream, vanilla, butter flavoring, and salt. Beat until light and spreadable, adding extra cream if needed for consistency.
10 - In a small saucepan, melt butter over medium heat. Stir in brown sugar and cook for 2 minutes, stirring constantly. Slowly pour in heavy cream and salt. Simmer for 3 to 4 minutes until thickened. Remove from heat and stir in vanilla extract. Allow sauce to cool to room temperature.
11 - Level cake layers if necessary. Place the first layer on a serving plate and spread with frosting. Repeat with remaining layers.
12 - Frost the top and sides of the cake, swirling the frosting to create a rustic appearance. Drizzle butterscotch sauce over the top, letting it drip down the sides. Finish with gold sprinkles and crushed butterscotch candies if desired.
